Tips For Pairing food & wine

• Pair great with great,humble with humble. Wines and foods of the same “status”have a natural bond. A humble dish like meat loaf doesn’t need—doesn’t even feel right with
• Work with natural flavor affinities. In the same way that coffee and cream just naturally seem to go together, so does, say, a rich salmon fillet and a refreshing white wine.
• Showcase expensive, complex wines with dishes that are utterly simple like, say, a great grilled steak.
• If the wine is delicate,make sure the food is, too. If the food is robust, serve a bold wine.
• The “weight”of the dish and the weight of the wine should always be in harmony. With, for example, a beef stew, opt for a full-bodied red such as Australian shiraz.
• Certain ingredients—known as “bridges”—can tie the flavors of a wine and a food together. For example, adding goat cheese to a salad makes that salad a better match for sauvignon blanc because goat cheese and sauvignon blanc share similar tangy flavors. Adding black peppercorns to a sauce would help bridge that sauce to a wine that is peppery, such as syrah.
• All things considered,wines that are high in acid are generally the easiest to pair with the widest variety of foods. These wines act like a knife, cutting through the flavors of other foods and leaving the palate refreshed and ready for the next bite. Some familiar examples are Riesling, sauvignon blanc and sparkling wines for whites, pinot noir for red.